Pork Adobo With Napa Cabbage
1
- Prep Time10 mins
- Total Time25 mins
- Makes4 Servings
Pork adobo with napa cabbage Photo by Erik Putz
Saucy pork and cabbage are served over fragrant jasmine rice for a hearty and aromatic finish.
Ingredients
3 tbsp canola oil
2 pork tenderloins, cut into bite-size chunks
4 garlic cloves, minced
2 bay leaves
1/2 cup water
1/3 cup cider vinegar
1/4 cup low-sodium tamari, or soy sauce
4 tsp brown sugar
2 green onions, sliced diagonally
8 cups sliced napa cabbage
1/4 tsp salt
jasmine rice, optional
Instructions
HEAT a large non-stick frying pan over high. Add 2 tbsp canola oil, then half of the pork tenderloin chunks. Cook until pork is dark golden on all sides, 2 to 3 min. Transfer to a medium bowl. Repeat with remaining pork.
ADD 2 minced garlic cloves, bay leaves, water, apple-cider vinegar, low-sodium tamari (or soy sauce) and brown sugar to pan. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, about 3 min. Remove and discard bay leaves. Add pork and cook until cooked through, about 2 more min. Stir in green onions then transfer to a bowl or platter.
RETURN pan to stovetop over high. Add 1 tbsp canola oil, 2 minced garlic cloves, napa cabbage and salt.
COOK, stirring often, until tender-crisp, about 2 min. Serve alongside Pork Adobo, with jasmine rice if desired.
Nutrition (per serving)
Calories 411, Protein 58g, Carbohydrates 12g, Fat 14g, Fibre 1g, Sodium 832mg.
Excellent source of Vitamin B12.
Find more quick weeknight dinners.